NUTRITI

ON
INTRODUCTION
 A BALANCED DIET
WHAT IS nutrition? What is DIET? WHAT MAKES A DIET
BALANCED?
FOOD GROUPS & NUTRITION
Chemical reactions which go on in
WATER every cell all the time need water
since chemicals which react with each
other are dissolved in water.

Water is also needed to maintain a

balanced blood concentration.

Sufficient water is needed in the

blood plasma so that substances like
glucose can dissolve in it.
 Carbohydrates
Starch and sugars are carbohydrates
(carbon, hydrogen, oxygen).

Glucose- simplest kind of

sugar/monosaccharides
Molecular formula-(C6H12O6)

Simple sugar molecules are very small, soluble,

and they taste sweet.

Importance-major energy source

 Carbohydrates
Sucrose is a complex sugar.
When two simple sugars join together they form a larger
molecule called complex sugar or disaccharide.
Examples of complex sugar:
Sucrose- like the table sugar
Maltose- malt sugar
They are also soluble and sweet
Importance- major energy source
Carbohydrates
Starch is a polysaccharide
When many simple sugars join together, a large molecule
called polysaccharide. The cellulose of plant cell walls is a
polysaccharide and so is starch.
Most polysaccharides are insoluble, and they do not taste
sweet.
Importance- used as the energy store in plant cells and as a
food source for animals.
 Food Test- Simple/Reducing
sugar
Material: Benedict solution (blue, because it contains
copper salts)
Precautions:
•Always do a standard test first
•Keep foods completely separate from each other
•Use the same amount of reagents for each test
Testing Simple
Sugars/Reducing sugars
1. Cut/ grind little of the food into small pieces
2. Put in a test tube, add water and shake it up to try to dissolve it.
3. Add some Benedict solution.
4. Boil it. If there is any simple sugar in the food the Benedict’s
solution will turn orange red.
https://www.youtube.com/watch?v=J7glsbXAmdU
https://www.youtube.com/watch?v=akMLGbNA0gE
Recall Questions
1. Which three elements are contained in all carbohydrates?
2. The molecular formula for glucose is C 6 H12 O6. What does this tell
you about a glucose molecule?
3. To which group of carbohydrates does each of these substances
belong: a) glucose b) starch c) sucrose?
4. Why do living organisms need energy?
5. What is metabolism?
6. Why do organisms die if they do not have enough water?
 Protein
Proteins are used for growth and repair.
Proteins are not normally used to provide
energy.
Majority of the protein eaten is used for growth
and repair
Cell membranes and cytoplasm contain a lot of
protein
Proteins are needed to make antibodies. These
Protein make-up
Proteins are made up of similar atoms to
carbohydrates except it contains nitrogen and small
amounts of sulphur (C, H, O, S, N).
Proteins are made of chains of smaller molecules.
These smaller molecules are called amino acids.
Some proteins are soluble, such as haemoglobin, the
red pigment in the blood. Others such as keratin (hair
& fingernails) are insoluble.
Protein test-Biuret test
1. Place food into test tube, and add water.
2. Add some potassium hydroxide solution
3. Add two drops of copper sulphate solution
4. Shake the tube gently. If purple colour appears
then protein is present.
https://www.youtube.com/watch?v=L4Rjpp8x9-A
 Fats- Lipids
Glucose are made of glycerol and
fatty acids
Lipids are fats and oils. They contain three
elements –Carbon, Hydrogen and Oxygen
Lipids are insoluble in water
Lipids are good storage
products
Lipids, like carbohydrates, can be used in a cell to
release energy.
Although a gram of fat produces twice as much energy
than a gram of carbohydrate, the chemical reactions
that have to take place to release the energy from the
fat is quite long. As a result, the cell uses energy from
the carbohydrates first when it needs energy, and uses
fat when all available carbohydrates have been used
up.
Storage of lipids
In mammals, some cells become filled with fats or oils.
These stores can be used to release energy when
needed.
This layer of cells is called adipose tissue.
-provides energy during
-acts as insulation (keeps heat inside the body)
Some plants store oils in their seeds, for example,
coconut, castor oil, and peanut.
Fat test/Emulsion test
Ethanol test
1. Fat solution is placed in test tube
2. 2cm3 Ethanol is added (fat dissolves in ethanol not water)
3. Mixture is shaken vigorously
4. Add water ( the fat will form tiny globules which will float in the water-
emulsion)
5. Presence of fat is represented by a cloudy white suspension when water is
added.
https://www.youtube.com/watch?v=Xq6GJvPjUPA
Roughage/Fibre
Roughage (cellulose part of plant) has no
nutritional value, and it cannot be digested.
It keeps the alimentary canal working properly.
Its bulk stimulates the muscles in the alimentary
canal to relax and contract.
It prevents constipation.
HOMEWORK
Read the information on the slides, then create
questions that you believe would test your knowledge
on the content.
Upload your questions.
Practice answering your questions.
Vitamins and Minerals-
Glow Food
 VITAMINS

VITAMIN Foods that IMPORTANCE TO

THE BODY
DEFICIENCY
contain DISEASE
them
Butter, egg yolk, cod To make a Night blindness
A liver oil, carrots pigment in the rod
cells in the retina
of the eye, needed
for seeing in dim
light.

To keep the cells Infections of cells

lining the lining respiratory
respiratory system system
healthy.
 Vitamins

Vitamin B (at least 12) VITAMIN C

Foods: Wholemeal bread, Foods: Citrus fruits
yeast extract, liver, brown rice. (oranges, limes, cherries)
Importance: Keeps tissues in
Importance: Involved in many good repairs
chemical reactions in the body, Disease: Scurvy, which
for example respiration.
causes pain in joints and
Disease: Beri –Beri-muscular muscles, and bleeding from
weakness and paralysis gums and other places; this
used to be a common disease
among sailors.
 VITAMINS

◦VITAMIN D :
◦Food- Butter, egg yolk (can be made by the skin when sunlight
shines on it)
◦Importance: Helps calcium and phosphate to be used for making
bones

◦Disease: Rickets, which causes bone to become soft and

deformed; this disease was common among young children in
industrial areas, who rarely got out into sunshine.
 QUIZ- Observe the pictures below and
identify the disease being reflected and the
vitamin that is deficient

C
B
D
FOR EACH DISEASE
IDENTIFIED:

1.GIVE TWO EXAMPLES OF

FOODS THAT HAVE THE
VITAMINS NECESSARY
TO TREAT THE
DISEASES.

2.DESCRIBE SYMPTOMS
OF THE DISEASES
IDENTIFIED.
 MINERALS
Calcium (Ca): Milk, eggs, bread
Importance- healthy bones and teeth
Deficiency Symptoms- Brittle bones and teeth

Phosphorus (P): Milk

Importance- for healthy bones and teeth
Deficiency symptoms- Brittle bones and teeth
 MINERALS
FLUORINE (F): Fluoride toothpaste, fluoridated water
Importance: Makes tooth enamel resistant to decay
Deficiency symptoms: Bad teeth

Iodine (I): Seafood, table salt

Importance: for making hormone thyroxine
Deficiency symptoms: Goitre, a swelling in the neck; slow
metabolic rate
MINERALS

◦Iron (Fe): Liver, egg yolk

Importance: For making haemoglobin which is the red
pigment in the blood which carries oxygen.
Deficiency disease: Anaemia-not enough red blood
cells, so that tissues are short of oxygen and cannot
release energy.